<http://schema.org/recipeInstructions>
"1) Melt the butter in a large (25 to 30cm) saute pan. Add the potatoes, onions, salt and pepper and cook over medium-low heat for 15 to 20 minutes, turning occasionally with a flat spatula, until the potatoes are evenly browned and cooked through. Allow the potatoes to cook for 5 minutes before turning. \r\n2) Turn off the heat and add the parsley, spring onions and ham. Reheat on top of the stove or over a hot charcoal griddle and serve. \r\nCook's Note: Use any leftover potatoes in Potato basil frittata (see recipe) for lunch.  \r\nYou can peel and dice the potatoes early and keep them in the refrigerator in a bowl of cold water. Drain them and dry them well with paper towels before frying."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.foodnetwork.co.uk/recipes/country-hashed-browns.html>